Vanilla Funfetti Donuts #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I love hosting brunch because it's a meal where you can make sweet and savory items and basically anything goes.  Whenever I host brunch I try to make some type of egg dish, some type of fruit dish, a sweet item, and a bread.  One of my favorite things to make are donuts.

I'm not talking about deep fried donuts.   Those donuts are messy, high in fat and calories, and they just aren't that good.  I'm talking about baked donuts.  I have a donut pan that makes baking up a batch of donuts a snap!   Plus there are so many fun flavors you can make and you can match the flavors to the season.

Today I'm sharing a recipe for Funfetti Donuts.  These are great to serve at a brunch where there are a lot of kids because they love the bright colors and the flavor.  These would also be great for a birthday brunch because who doesn't like sprinkles?

The dough for the donuts is simple to make.  While I'd normally use vanilla in this recipe I've recently found LorAnn Butter Vanilla Bakery Emulsion and I've been using it in everything!   I can't get enough of it.  I also used delicious HERE and Eggland's Best Eggs in the donuts because it's important to use the highest quality ingredients to get a high quality donut.

The donuts were butter vanilla flavored with sprinkles and came out perfectly.  Then I made a quick glaze for the top and dipped the donuts in more sprinkles!   These are such a fun and tasty brunch item that both kids and adults will love.

5.0 from 1 reviews

Funfetti Donuts

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Delicious Baked Funfetti Donuts topped with vanilla glaze and sprinkles!

Author: Heather Lynne

Recipe type: brunch

Serves: 6 donuts

Ingredients

For the donuts:

• 1 c. flour
• 1 t. baking powder
• 1 t. salt
• ½ c. Dixie Crystals sugar
• 3 T. butter, melted
• 1 Eggland's Best egg
• 1 t. LorAnn Butter Vanilla bakery emulsion
• ¼ c. rainbow sprinkles
• ½ c. milk

For the glaze:

• 1 c. powdered sugar
• 2-3 T. milk
• 1 t. LorAnn Butter Vanilla bakery emulsion
• ¼ c. rainbow sprinkles

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a donut pan with baking spray and set aside.
3. In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.
4. In a large bowl cream together the sugar and butter. Add in the egg and mix well. Stir in the butter vanilla bakery emulsion.
5. Add the flour mixture to your butter mixture and mix until combined.
6. Stir in the rainbow sprinkles and milk.
7. Place the dough in a zip top baggie and cut of the corner. Pipe into the donut pan.
8. Bake for 15-17 minutes or until the donuts start to brown. Remove from oven and let cool 2 minutes then remove from pan and cool completely on a wire rack.
9. To make the glaze combine the powdered sugar, milk, and butter vanilla bakery emulsion. Whisk until smooth. The glaze should be thick.
10. Take the cooled donuts and dip them in the glaze and then cover in remaining sprinkles. Place back on the wire rack so that any extra glaze can drip off.
11. Enjoy immediately.

Notes

Recipe adapted from Baker By Nature

3.4.3177

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups - 2 Ways from Big Bear's Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor's Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
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Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy's Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
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Coconut Sour Cream Pound Cake from My Catholic Kitchen.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.